Omelets With Potatoes, Bacon, And Fresh Chives

By á-170456

Ingredients

• 1/2 pound small boiling potatoes
• 6 large eggs
• 1/3 cup chopped fresh chives plus
• 1 tablespoon chopped fresh chives
• 1 teaspoon salt
• 3/4 teaspoon freshly-ground black pepper
• 4 bacon slices coarsely chopped
• Butter (optional)

Details

Servings 2

Preparation

Step 1

Cook potatoes in pot of boiling salted water until tender, about 30 minutes. Drain. Cool slightly. Peel, halve, and thinly slice potatoes.

Whisk eggs, 1/3 cup chives, salt, and pepper in bowl. Cook bacon in 10-inch nonstick skillet over medium heat until crisp. Using slotted spoon, transfer to paper towels. Reserve 1 tablespoon drippings in skillet; pour remainder into cup.

Return skillet to medium heat. Add half of egg mixture; stir with back of fork until edges begin to set. Cook without stirring until omelet is set, lifting edges with spatula to let uncooked egg flow underneath, about 2 minutes.

Spoon half of potatoes and bacon down center of omelet. Fold both sides of omelet over filling; slide out onto plate. Repeat with remaining egg mixture, potatoes, and bacon, adding more bacon drippings or butter to skillet if necessary. Garnish omelets with 1 tablespoon chives.

This recipe yields 2 servings.